Balsamic Roasted Vegetable Primavera

Name: Balsamic Roasted Vegetable Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 4 medium carrots, sliced; 2 medium zucchini, coarsely chopped (about 3 cups); 1-2/3 cups cherry tomatoes; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon garlic powder; 8 ounces uncooked rigatoni or whole wheat rigatoni; 1/4 cup shredded Parmesan cheese

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 4 servings.

Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland

Ingredients

4 medium carrots, sliced
2 medium zucchini, coarsely chopped (about 3 cups)
1-2/3 cups cherry tomatoes
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon garlic powder
8 ounces uncooked rigatoni or whole wheat rigatoni
1/4 cup shredded Parmesan cheese

Directions

1. Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.

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